1 |
large ripe-but-firm avocado, cut into 1/2 cm dice |
1 |
small tomato, skinned, de-seeded and cut into 1/2 cm dice |
1/3 cup |
coriander leaves, chopped |
1 |
fresh green chilli, seeded, scraped and finely chopped |
1 |
lime, juiced |
1 |
garlic clove, crushed with 1/2 teaspoon salt |
1/2 |
preserved lemon, finely chopped, skin only |
1/2 |
medium purple onion, finely chopped |
1 |
small smoked eel, skinned and filleted |
8 |
Pine nut wafers |
30ml |
extra-virgin olive oil, for sprinkling |
1 teaspoon |
sumac, (optional) |
|
salt and pepper |